Creamy Potatoes and Leeks
Creamy leeks and potatoes with a crunchy crumb topping. This hearty and nutty casserole is cooked on your stovetop.
I love the flavor of leeks and am lucky enough to grow them. Leeks have a milder flavor than onions, so they don’t overpower the flavor of the potatoes. Be sure to clean your leeks really well by slicing them vertically so you can remove all the sand and dirt. This recipe works best when using smaller leeks because they are more tender. If you only have larger diameter leeks, then just shed the outer layers as they can be fibrous.
Start the crumb topping for the creamy potatoes and leeks in the same pan you use to make the casserole. I have a shallow enameled cast iron pan that works beautifully for this recipe. Take some butter, panko and salt, cook stirring often so it doesn’t burn but turns golden brown.
What makes this recipe creamy is using heavy cream but feel free to use almond milk if you are trying to save calories. Definitely don’t skip the gruyere, it gives that special umami flavor. This dish has just the right amount of cheese pull. Along with the cheese fresh thyme adds another depth of flavor.
Creamy Potatoes and Leeks
Ingredients
- 4 tbsp Butter-divided
- 1/2 cup Panko breadcrumbs
- 1 1/4 tsp Table salt-divided
- 2 lbs Leeks
- 1 1/2 lbs Potatoes-Yukon Gold
- 1 1/2 cups Chicken broth
- 1/4 cup White wine-dry
- 3/4 cup Heavy cream or almond milk
- 1/2 tsp Pepper
- 3/4 cup Gruyere cheese-shredded
- 2 tsp Fresh thyme-chopped
Instructions
- In a 12" non-stick skillet melt 2 tablespoons over medium heat. Add panko breadcrumbs and 1/2 teaspoon salt and cook, stirring until golden brown, about 5 minutes. Transfer to a plate and set aside. Wipe skillet clean with paper towels.
- Melt remaining butter in wiped out skillet over medium heat. Add leeks, 1/4 teaspoon salt, cover and cook for 6 minutes, until softened, stir halfway through cooking.
- Stir in potatoes, broth, wine and remaining 1/2 teaspoon salt. Spread into an even layer. Cover and bring to a vigorous simmer over medium low heat. Cook for 20-25 minutes until fork tender.
- Stir in cream/almond milk and pepper and return to simmer. Continue cooking uncovered until spatula leaves a trail when dragged across skillet, about 4-6 minutes.
- Sprinkle with thyme and panko topping. Serve.